Old Fashioned Blackberry Cobbler
Makes 8 servings
- For pastry:
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon Rumford Baking Powder
- 1 1/4 cups shortening
- 10 tablespoons water
- For filling:
- 4 cups fresh blackberries
- 1 cup sugar, divided
- 2 tablespoons all-purpose flour, divided
- 2 tablespoons butter, divided
Combine flour, salt and Rumford Baking Powder; cut in shortening with a pastry blender until mixture resembles a coarse meal. Sprinkle water 1 tablespoon at a time, over surface; stir with a fork until all ingredients are moistened. Shape dough into a ball. Chill about 1 hour.
Divide pastry into 3 equal portions. Roll one portion into an 8-inch square on a lightly floured surface; place on a baking sheet . Bake at 450 degrees F for 10 minutes or until lightly browned. Cool.
Roll another portion to 1/8- inch thickness on a lightly floured surface; fit into a 8-inch square baking dish.
Place 2 cups blackberries in prepared baking dish. Top with 1/2 cup sugar and 1 tablespoon flour; dot with 1 tablespoon butter. Cover with baked pastry square, remaining berries, sugar, flour and butter.
Roll remaining pastry to 1/8-thickness; cut into fourteen (10 inch long and 1/2- inch wide) strips. Arrange strips in lattice design over blackberries. Press ends to seal. Trim edges and flute. Bake at 450`F for 10 minutes. Reduce heat to 350`F and bake 40- 45 minutes or until golden brown.